Oreo and Jammie Dodger Brookies
Ingredients
Salted caramel sauce
- 300ml Double Cream
- 180g light brown sugar
- 50g butter
- 1 tsp salt
Cookie layer
- 110g butter, softened
- 110g light brown soft sugar
- 50g caster sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 155g plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon bicarbonate of soda
- 170g plain chocolate chips
- 20 mini jammy dodgers
Brownie layer
- 200g caster sugar
- 110g butter, melted
- 100g dark chocolate
- 1 teaspoon vanilla extract
- 2 eggs
- 30g unsweetened cocoa powder
- 60g plain flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 20 mini oreos
Preparation
Combine all ingredients for the caramel sauce and simmer in a pan over medium heat until sugar dissolves.
Cook on a gentle boil for 3 minutes, then remove from heat and cool completely.
Line a rectangular tin with greaseproof paper and lightly grease it with butter or spray oil.
Preheat oven to 170°C.
Beat together the butter, sugars, vanilla, and salt for the cookie layer until light and creamy.
Beat in the egg for the cookie layer.
Fold in the remaining cookie ingredients until completely combined.
Layer the cookie mixture in the bottom of the tin and add the mini jammy dodgers.
Add the cooled salted caramel sauce on top.
Melt the chocolate and butter together for the brownie layer in a glass bowl over simmering water.
Once melted, mix and allow to cool.
Whisk together eggs and sugar for the brownie layer until thick and creamy, forming ribbons.
Mix the cooled chocolate mixture into the egg mixture.
Fold in the remaining brownie ingredients.
Layer the brownie mixture on top of the caramel.
Bake for around 30 minutes until the brownie is just set.
Cool well before cutting.